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Single Malt Scotch carries a rare degree of reverence throughout the whisky world, associated as it is with history, individuality and complexity. It is produced from just three raw materials — malted barley, water and yeast — and must be distilled at a single distillery by batch distillation in copper pot stills. It must then be matured in Scotland in oak casks for a minimum of three years and bottled in Scotland at no less than 40% ABV.
Much of the character of single malt Scotch is determined by maturation. A substantial proportion is aged in ex-bourbon casks, often barrels or rebuilt hogsheads, whilst other whiskies spend all or part of their lives in casks that previously contained sherry or other wines and spirits. These decisions can have a significant impact on the final whisky, affecting everything from sweetness and spice to texture and depth.
An exceptional degree of variety exists from one Scottish distillery to another. Few categories of spirit demonstrate so clearly how production decisions shape flavour. Fermentation time, still shape and size, heating regime, cut points, condenser type and cask selection all contribute to the final character of the whisky. Regional identity may still hold meaning, but the individuality of a single malt is ultimately determined by the specific choices made at the distillery itself.
